Blueberry Cream Cheese Pound Cake II
Description
A moist and easy cake made with a cake mix, pudding mix, cream cheese and blueberries. It's baked in a Bundt pan and topped with a pretty blueberry glaze.
Ingredients
•
1 (18 1/4 ounce) package yellow cake mix
•
1 (3 2/5 ounce) package instant vanilla pudding mix
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1/4 cup white sugar
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1/4 cup water
•
3/4 cup vegetable oil
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3 eggs
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1 (8 ounce) package cream cheese, room temperature
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1 (16 1/2 ounce) can blueberries, drained, juice reserved
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1 cup confectioners' sugar
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2
In a large bowl, stir together cake mix, pudding mix and sugar. Make a well in the center and pour in water, oil, eggs and cream cheese. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in the blueberries. Pour batter into prepared pan.
3
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4
Make Glaze: In a small bowl, combine confectioners' sugar with 2 tablespoons reserved juice from the blueberries. Drizzle over cooled cake.